Hot Chicken Salad Casserole(Good) - cooking recipe

Ingredients

3 c. cooked chicken
1/2 lb. mushrooms, sliced
1/4 c. pimento stuffed olives
1/2 c. mayonnaise
12 slices thin sliced whole wheat Pepperidge Farm bread, trim crusts
1 small can evaporated milk
1 c. sour cream
1 pkg. buttermilk style dry dressing mix
1 c. sharp Cheddar cheese

Preparation

Combine half the chicken and next three ingredients on list. Spread on 6 slices of the bread.
Put slices into a 9 x 13-inch casserole dish.
Top with remaining chicken and last six slices of bread.
Mix evaporated milk, sour cream and dressing mix.
Pour on top of casserole.
Refrigerate overnight.
Before baking, top with the cheese and bake at 325\u00b0 about 30 minutes or until bubbly.